- 1/2 medium onion, chopped
- 1 red bell pepper, chopped
- 2 saronoa chilies or 2 jalapeno chiles
- 4 boca burger vegetarian hamburger patties, thawed and rolled into 3/4 inch balls
- 1 (15 ounce) cans tomato sauce
- 1 (14 1/2 ounce) cans diced tomatoes
- 1 (6 ounce) cans tomato paste
- 1 (16 ounce) cans pinto beans, drained
- 1 (16 ounce) cans dark red kidney beans, drained
- 2 tablespoons fresh garlic, chopped
- 1/2 teaspoon salt
- 1 teaspoon curry powder
- 1/2 tablespoon cumin
- 2 tablespoons chili powder
- Add all the ingredients to a crock pot, in order, and gently stir to combined.
- Turn to low and let cook for 6 hours.
- Serving Suggestions: Corn bread, rice, baked potatoes, toast, french fries, home salad, egg noodles, corn chips, challah bread, beer.
- 1 (10 ounce) packages frozen chopped broccoli
- 1 lb Velveeta cheese, cubed
- 1/8 teaspoon garlic powder
- 1 lb bread, loaf round (optional)
- Microwave broccoli in a covered dish on high about three minutes or until thawed. Drain any excess water.
- Add Velveeta and garlic powder. Microwave 2 to 3 minutes or until Velveeta is melted.
- Serve hot.
- If desired, remove the bread from the center of the bread loaf and pour broccoli dip in and serve.
- 1 1/2 cups all-purpose stone ground whole wheat flour
- 1/4 ounce sachet dried yeast
- 1 teaspoon salt
Caramelized Onion and Goat Cheese
- 4 tablespoons olive oil
- 20 ounces red onions, halved, thinly sliced
- 4 tablespoons picked thyme leaves
- 4 garlic cloves, crushed
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 4 1/2 ounces goat cheese, crumbled
- To make the pizza crust, place the flour, yeast and salt in a bowl. Add 3/4 cup lukewarm water and use a flat-bladed knife to mix until just combined. Turn out onto a lightly floured surface and knead until smooth. Place in a light oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour.
- To make the caramelized onions, heat the oil in a large, non-stick frying pan over medium heat and add the onion, thyme and garlic, and stir to coat. Reduce heat to medium-low and cook, stirring occasionally, for 23-30 minutes, or until the onions are very soft. Add the sugar and vinegar, and increase the heat to high. Cook for a further 5 minutes or until the onions start to caramelize. Set aside to cool completely.
- Preheat oven to 450°F Lightly grease two bake proof trays.
- Use your fist to pound the dough. Divide into two. Roll both portions and place on two bake proof trays.
- Spread the caramelized onions over both of the dough bases and sprinkle over the goat cheese.
- Bake the pizzas, turning the trays halfway through cooking for 15-20 minute, or until the top are golden and the bases are crisp.
- 1 pear, peeled, cored and thinly sliced ( ripe)
- 5 tablespoons unsalted butter, divided
- 4 eggs
- 4 teaspoons cream ( or milk)
- salt & pepper, to taste
- 1/3 cup gruyere cheese, shredded
- Melt 3 tablespoon of the butter in sauté pan.
- Sauté pear slices until just turning soft.
- Beat together eggs, cream or milk, and salt & pepper until blended but not frothy.
- Melt remaining butter in omelet pan over high heat until foam begins to recede but before beginning to color.
- Pour in egg mixture into omelet pan, stirring lightly, but allowing it to set on the bottom.
- Top half of the omelet with sautéed pears and cheese.
- With spatula, fold other half over pears and cook until cheese begins to melt. Slide omelet out of pan onto a heated plate.
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 1/2 lbs boneless skinless chicken thighs
- 3/4 cup water
- 1/3 cup sugar
- 2 tablespoons shallots or 2 tablespoons sweet onions, finely chopped
- 2 tablespoons oyster sauce
- 2 tablespoons white vinegar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon garlic, minced ( or more to your taste)
- 1 teaspoon soy sauce
- 1/2 star anise (optional)
- 1/3 cup roasted peanuts, chopped
- 2 tablespoons cilantro, chopped (optional)
- Heat butter and oil in a large frying pan over medium heat.
- Open chicken thighs to lie flat in the pan and brown on both sides, in batches if necessary. Set chicken aside.
- Remove all but 1 Tbsp of fat from the pan, then add remaining ingredients except peanuts and cilantro.
- Stir and simmer until the sauce becomes thickened and syrupy, about 15 minutes. Taste carefully (it's very hot!) and add more garlic and vinegar if necessary to your taste.
- Return the chicken to the pan, coat with syrup and cook until chicken is cooked through. If the glaze becomes too thick add a small amount of water and stir. Remove star anise if using.
- Garnish with chopped peanuts and cilantro if you like and serve.
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